Delicious bowl of homemade creamed corn served as a side dish.

Creamed Corn

BySavannah Brooks
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why make this recipe

Creamed corn is a warm, comforting dish that brings out the natural sweetness of fresh corn. It’s simple to prepare and adds a creamy richness that pairs well with many meals. This recipe is perfect for family gatherings, holiday dinners, or just a cozy night in. Plus, it’s a great way to use fresh corn when it’s in season.

how to make Creamed Corn

Ingredients:

  • 4 cups fresh corn kernels (or canned)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • Fresh herbs (e.g., thyme or parsley) for garnish

Directions:

  1. In a large skillet, melt the butter over medium heat. Add the corn and cook for about 5 minutes.
  2. Stir in the heavy cream and sugar, and bring the mixture to a gentle simmer.
  3. Season with salt, pepper, and garlic powder.
  4. Cook for an additional 10-15 minutes, stirring occasionally, until the corn is tender and the sauce is thickened.
  5. Serve warm and garnish with fresh herbs.

how to serve Creamed Corn

Creamed corn can be served as a side dish alongside roasted meats, grilled fish, or even atop a grain bowl. For a special twist, you can serve it in small bowls as an appetizer or alongside cornbread for a hearty meal.

how to store Creamed Corn

Leftover creamed corn can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat or in the microwave until hot. You may want to add a splash of cream or milk to thin it out if it thickens too much.

tips to make Creamed Corn

  • If using fresh corn, select ears that are sweet and plump. The fresher the corn, the better the flavor.
  • Adjust the seasoning to taste. If you like a little spice, consider adding a pinch of cayenne pepper or red pepper flakes.
  • For a richer flavor, you can add a sprinkle of cheese, like Parmesan, just before serving.

variation

You can customize creamed corn by adding in other ingredients. Consider mixing in diced bell peppers, jalapeños for spice, or cooked bacon for a smoky flavor. You can also make it lighter by using milk instead of heavy cream.

FAQs

1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well in this recipe and is a great option if fresh corn is not available. Just thaw it before cooking.

2. Is there a dairy-free version of creamed corn?
Yes! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative to make it dairy-free.

3. How can I make creamed corn thicker?
If you want a thicker consistency, allow it to cook a bit longer so that more liquid evaporates. You can also add a cornstarch slurry (a mixture of cornstarch and water) during cooking to thicken it further.

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Creamed Corn

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A warm and comforting dish that highlights the natural sweetness of fresh corn, perfect for family gatherings or cozy nights in.

Ingredients

  • 4 cups fresh corn kernels (or canned)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • Fresh herbs (e.g., thyme or parsley) for garnish

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the corn and cook for about 5 minutes.
  2. Stir in the heavy cream and sugar, and bring the mixture to a gentle simmer.
  3. Season with salt, pepper, and garlic powder.
  4. Cook for an additional 10-15 minutes, stirring occasionally, until the corn is tender and the sauce is thickened.
  5. Serve warm and garnish with fresh herbs.

Notes

Use sweet and plump fresh corn for the best flavor. Adjust seasoning to taste, and consider adding cheese before serving for a richer flavor.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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